Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 604-608

  Garcia Gomez M J ^a   Huerta Ochoa, S ^a   Loera Corral, O ^a   Prado Barragan L A ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Aspergillus oryzae 2095; Degree of hydrolysis; Fish flour; Proteases; Solid state fermentation

Indexed keywords

POLYURETHAN FOAM; PROTEINASE; PROTEOLYTIC EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS ORYZAE; BASS; CONTROLLED STUDY; FISH; FLUOR; HYDROLYSIS; MUSCLE; NONHUMAN; PH; PROTEIN DEGRADATION; SOLID STATE FERMENTATION; TEMPERATURE;

ASPERGILLUS ORYZAE; EPINEPHELUS MORIO; STEREOLEPIS GIGAS;

EID: 49249087211     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.016     Document Type: Article

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